Stephen's Pork Chop Dinner in a Pan Recipe

Posted by
Rate It!
Stephen's Pork Chop Dinner in a Pan
Add your photo!
Ingredients
5
Count
Nutrition
514
Calories
Total time
16
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Peel potatoes and julienne them i.e. cut into slices about 1/8 - 1/4 wide (I use an old Vegamatic slicer that has a julienne setting on it. It makes the whole job faster and easier.
  2. I usually cut the baker in half before putting through the Vegamatic.) Trim any fat from the chops and fry the fat pieces in an electric skillet while it's preheating to 360 degrees(This greases the bottom of the pan and makes chitlin's - there is less fat on chops nowdays than in my Dad's day, who designed this dish.
  3. He used to serve them as appetizers to whomever was watching his kitchen wizardry.
  4. Now there's just enough to grease the pan). Brown the chops quickly on both sides.
  5. Sprinkle liberally with Worcestershire sauce while doing this.
  6. Turn heat down to 300°F.
  7. Add enough hot water to cover the chops about 1/4 of the way up.
  8. Now layer the julienned potatoes over the top of the chops.
  9. Then add enough more hot water mixed with (oh, say a tablespoon) Worcestershire sauce to cover the chops about 1/2 way up.
  10. Pour directly over the potatoes so they look a little brown from the water/Worcestershire mix.
  11. Cover and leave for about 25-30 minutes.
  12. When you return, flip the chops on top of the potatoes.
  13. The water should be gone or almost, so you need to add another 1/4-1/2 cup of hot water - enough to cover the bottom of the electric skillet to keep the potatoes from burning.
  14. Cover again and lower heat to 250-275°F.
  15. Leave another 20 minutes.
  16. Now switch the chops to the bottom of the pan with potatoes layered above. The potatoes may be quite brown by this time and the chops should be getting softer and ready to cut with a fork.
  17. Add a little more water if needed.
  18. If the potatoes and chops still aren't done enough, just turn up the heat and cook a little more. Drain all the juice from the can of sauerkraut and spread over the potatoes.
  19. Sprinkle liberally with brown sugar.
  20. Check often during the next 15 minutes to see when the brown sugar melts.
  21. Mix it around into the kraut and potatoes and flip the chops around to get some too.
  22. The dish is done when the chops tear apart to a fork and potatoes are soft. I like the chops falling apart and I have all the water cooked off.
  23. This dish serves two or more depending on appetites.
  24. Serve with the kraut and potatoes mixed up together and add cold applesauce as a side. Good summer dish because the electric skillet keeps the temperature down in the kitchen.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 513.67 Kcal (2151 kJ)
Calories from fat 203.94 Kcal
% Daily Value*
Total Fat 22.66g 35%
Cholesterol 179.22mg 60%
Sodium 191.05mg 8%
Potassium 1188.25mg 25%
Total Carbs 13.28g 4%
Sugars 1.14g 5%
Dietary Fiber 2.21g 9%
Protein 58.75g 118%
Vitamin C 28.1mg 47%
Iron 3.1mg 17%
Calcium 123.1mg 12%
Amount Per 100 g
Calories 240.49 Kcal (1007 kJ)
Calories from fat 95.48 Kcal
% Daily Value*
Total Fat 10.61g 35%
Cholesterol 83.91mg 60%
Sodium 89.45mg 8%
Potassium 556.33mg 25%
Total Carbs 6.22g 4%
Sugars 0.53g 5%
Dietary Fiber 1.04g 9%
Protein 27.51g 118%
Vitamin C 13.1mg 47%
Iron 1.5mg 17%
Calcium 57.6mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top